Candy Cane Brownie Trifle
User Reviews
4.7
Candy Cane Brownie Trifle
Description
The Candy Cane Brownie Trifle begins with bite-sized chunks of brownies, baked to avoid overbaking and cooled thoroughly. A sauce is made by melting semi-sweet chocolate chips with butter, then whisking in half-and-half, sugar, and light corn syrup. Boiled gently until thickened, the sauce is flavored with peppermint extract and cooled to let it set slightly.
Whipped cream is prepared with powdered sugar and peppermint extract to add a fresh, minty note and light texture. The trifle is assembled by layering the brownie pieces with the chocolate peppermint sauce and whipped cream, and finished with crushed candy canes for crunch and holiday flair.
The trifle is best assembled just before serving to keep the candy cane pieces crisp and whipped cream fluffy. Prepping brownies and fudge sauce in advance can save time.
Ingredients
- brownies baked in 9x13 inch pan
- 6 ounces chocolate chips 1 cup, semi-sweet
- 3 tablespoons butter
- 1 & 1/4 cup half and half or cream
- 3/4 cup sugar
- 3 tablespoons corn syrup light-colored
- 1/4 teaspoon peppermint extract
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon peppermint extract
- 1 cup candy canes about 12 candy canes, crushed
Instructions
- Start by making the brownies. A box mix is fine. Make sure not to over bake them. Remove brownies from the oven and cool completely (if you are in a hurry stick them in the freezer). Cut brownies into bite-size chunks and set aside.
- Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted.
- Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup. Bring to a gentle boil over medium heat. Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups. Remove from heat. Let cool for a minute or two, until it stops bubbling.
- Stir in 1/4 teaspoon peppermint extract. Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
- For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
- In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes. Serve immediately.
- If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish. Drizzle with 1/4 of the chocolate sauce. Sprinkle with 1/4 of the candy canes. Top with 1/3 of the whipped cream. Repeat layers twice more. Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes. Serve immediately.
Notes
- Prepare brownies and chocolate peppermint sauce a day ahead for convenience.
- Assemble the trifle shortly before serving to prevent candy canes from becoming soggy and whipped cream from deflating.
- If pressed for time, cool brownies in the freezer to speed up preparation.
- This dessert works well for seasonal events and potlucks where immediate serving is possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1trifle | |
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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